Matches in DBpedia 2016-04 for { <http://wikidata.dbpedia.org/resource/Q1235795> ?p ?o }
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- Q1235795 subject Q6216142.
- Q1235795 subject Q6808606.
- Q1235795 subject Q8292422.
- Q1235795 subject Q8357271.
- Q1235795 subject Q8755218.
- Q1235795 subject Q8786435.
- Q1235795 abstract "Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre, Spain. It has a somewhat smokey flavor, but is usually un-smoked.The cheese is handmade and covered in a hard, dark brown, inedible rind. It is aged for a few months and develops a nutty, buttery flavor, eaten fresh, often with quince jam. If aged longer, it becomes firm, dry and sharp and can be used for grating.The Denomination of Origin for Idiazabal cheese was created in 1987 and defines the basic regulations for the product's manufacture. Typically, unpasteurized milk from latxa breed of sheep is used, although in some cases the D.O. permits the use of milk from Carranzana breed, from the Encartaciones in Biscay. The D.O. also stipulates that the milk be curdled with the natural lamb rennet, and permits external smoking of the cheese. The cheeses produced in the following towns in accordance with all the D.O. regulations, are therefore also protected by the Idiazabal D.O. : Urbia, Entzia, Gorbea, Orduña, Urbasa and Aralar. Recently some Basque Country farmers have begun to use hybrid Assaf sheep, which some maintain does not meet the Denomination of Origin for the cheese.".
- Q1235795 thumbnail Idiazabal2.jpg?width=300.
- Q1235795 wikiPageExternalLink www.doidiazabal.com.
- Q1235795 wikiPageExternalLink idiazabal.htm.
- Q1235795 wikiPageExternalLink www.quesoidiazabal.com.
- Q1235795 wikiPageExternalLink Queso%20Idiazabal?Language=EN.
- Q1235795 wikiPageWikiLink Q10943.
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- Q1235795 wikiPageWikiLink Q2936776.
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- Q1235795 wikiPageWikiLink Q582166.
- Q1235795 wikiPageWikiLink Q6216142.
- Q1235795 wikiPageWikiLink Q6808606.
- Q1235795 wikiPageWikiLink Q7368.
- Q1235795 wikiPageWikiLink Q8292422.
- Q1235795 wikiPageWikiLink Q8357271.
- Q1235795 wikiPageWikiLink Q8755218.
- Q1235795 wikiPageWikiLink Q8786435.
- Q1235795 wikiPageWikiLink Q93366.
- Q1235795 comment "Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre, Spain. It has a somewhat smokey flavor, but is usually un-smoked.The cheese is handmade and covered in a hard, dark brown, inedible rind. It is aged for a few months and develops a nutty, buttery flavor, eaten fresh, often with quince jam.".
- Q1235795 label "Idiazabal cheese".
- Q1235795 depiction Idiazabal2.jpg.
- Q1235795 homepage www.doidiazabal.com.